Preheat oven to 425°F (200°C). Arrange salmon on a baking sheet. Brush with 1 tbsp (15 mL) flavoured oil and season with half the salt and pepper. Roast for 10 to 12 minutes or until fish flakes when tested with a knife.

Meanwhile, cook spaghetti according to package directions. Add asparagus during the last 4 minutes of cooking. Drain well.

Finely grate zest from lemon. Toss warm pasta and asparagus with tomatoes, herbs, radishes, green onion, lemon zest and remaining salt and pepper.

Cut zested lemon in half. Squeeze one lemon half and drizzle remaining oil over pasta mixture; toss to coat. Transfer to bowls and top each portion with salmon. Squeeze remaining lemon half over salmon fillets before serving.